Creamy Vegan Mac and Cheese

local_grocery_store Ingredients

• 8 ounces Macaroni, uncooked
• 1 cup Cashews, soaked
• 1/4 cup Nutritional yeast
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Onion powder
• 1/4 teaspoon Turmeric
• 1 tablespoon Dijon mustard
• 1 tablespoon Lemon juice, freshly squeezed
• to taste Salt
• to taste Pepper
• for garnish Parsley

restaurant_menu Method

1. 1.Cook the macaroni according to the package instructions. Drain and set aside.
2. 2.In a blender, combine the soaked cashews, nutritional yeast, garlic powder, onion powder, turmeric, Dijon mustard, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. 3.In a large saucepan, heat the cashew sauce over medium heat until warmed through.
4. 4.Add the cooked macaroni to the saucepan and stir until well coated.
5. 5.Serve the vegan mac and cheese hot, garnished with parsley.
6. 6.Enjoy the creamy and delicious vegan mac and cheese!

lightbulb_outline Tips

• chevron_rightFor a gluten-free version, use gluten-free macaroni.
• chevron_rightSoak the cashews in water for at least 4 hours or overnight for a smoother sauce.
• chevron_rightFeel free to add sautéed vegetables like mushrooms, spinach, or bell peppers for extra flavor and nutrition.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.